Directions:

Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.

While the pasta is cooking, place 1/2 cup of the milk and all of the flour, mustard, and pepper in a jar with a tight-fitting lid. Shake until smooth, and set aside.

Place the onion and water in a 2-quart nonstick pot. Cover and cook over medium heat, stirring occasionally, for about 3 minutes, or until the onions are soft.

Add the remaining 2 cups of milk to the pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture, and cook, still stirring, for about 1 minute, or until the mixture begins to boil and thickens slightly. Reduce the heat to medium-low, add the cheese, and stir just until the cheese has melted.

Pour the cheese sauce over the pasta. Add the pimentos, and toss to mix well. Coat a 2 1/2-quart casserole dish with nonstick cooking spray, and spread the pasta mixture evenly in the dish. Sprinkle the crumbs over the top, and spray the top with the cooking spray.

Bake uncovered at 350°F for about 30 minutes, or until hot and bubbly around the edges. Remove the dish from the oven, and let sit for 10 minutes before serving.

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